INGREDIENTS

• 500g beef/turkey or 400g lentils
• 1 tbsp coconut oil/olive oil
• 1 x garlic clove, grated
• 1 large onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 ½ tbsp tomato puree
• 1 beef or vegetable stock cube
• 1 tin kidney beans, drained and rinsed
• Salt to taste

INSTRUCTIONS

• Take a large frying pan/wok and gently fry the chopped onion until soft for 8-10 minutes, over a medium heat.
• Add the tomato puree and grated garlic, mix through and cook out for a few minutes. Remove from pan and place to the side until needed.
• Turn up the heat a little (now medium to high), and brown the beef mince. 
• Reduce the heat (to medium), add the spices, the onion, garlic and tomato mix and stir well. 
• Add kidney beans (and lentils, if using) and cover all ingredients with water. Crumble in a stock cube. 
• Bring to the boil, then reduce to a simmer. Let it cook for at least 20-30 minutes to allow all flavours to combine.  

FOR THE CAULIFLOWER RICE...

• Remove the leaves from 1 cauliflower and the tough end of the stalk.
• Coarsely grate by hand or in the food processor into rice sized pieces.
• Add to a frying pan with a dash of olive oil/coconut oil and 2-4 tbsp water and allow to steam for 3-4 minutes until tender.
• Strain. Add salt and pepper to taste.

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